Monday, 3 April 2017


Ingredients :

Ajwain seeds one spoon
Tamarind one gooseberry size
Shallots one cup peeled off and chopped
Red chilies four split
Curry leaves one sprig
Sesame oil one tablespoon
Coriander leaves chopped half cup
Asafietida one pinch
Fenugreek seeds roasted and powdered one pinch
Garlic pods five
Turmeric one spoon
Salt to taste
Mustard seeds one spoon
Jaggery one piece
Adequate water


Soak tamarind in two cups of water for half an hour.
Take extract of tamarind
Heat the frying pan with sesame oil over a medium flame.
Add mustard seeds to splutter.
Add shallots, curry leaves, and red chilies.
Followed by turmeric, asafoetida and fenugreek powder.
Saute for a while until the shallots turn transparent.
Pour the tamarind extract.
Add jaggery and salt.
Pour one more cup of water.
Allow boiling and getting gravy texture.
Heat the tempering pan in another burner.
Add one teaspoon of sesame oil and add ajwain seeds.
Let them fried and turn golden brown color.
Immediately transfer the fried ajwain seeds to the boiling gravy.
Add chopped coriander leaves.
Switch off the flame.
Now the ajeain tamarind gravy is ready to eat with hot steamed rice.

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